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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 bunch of pastry 343g Recipe makes 1 bunch of pastry) |
||
| Calories 1638 | ||
| Calories from Fat 847 | (51%) | |
| Amount Per Serving | %DV | |
| Total Fat 94.2g | 144% | |
| Saturated Fat 58.6g | 293% | |
| Monounsaturated Fat 24.0g | ||
| Polyunsaturated Fat 4.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 243mg | 81% | |
| Sodium 1820mg | 75% | |
| Potassium 270mg | 7% | |
| Total Carbohydrate 173.2g | 57% | |
| Dietary Fiber 6.1g | 24% | |
| Sugars 0.7g | ||
| Protein 24.4g | 48% | |
Puff Pastry Sheet Dough
By: Mille® ™
Jan 6, 2002
Posted in response to a request for a recipe for homemade puff pastry sheets.
1 bunch of pastry
Ingredients
- 8 ounces flour
- 4 ounces butter
- 1/2 teaspoon salt
- 3 drops lemon juice
- cold water
Directions
1
Sieve the flour and salt into a bowl; add the lemon juice and the butter broken into pieces the size of a walnut.2
Add sufficient cold water to bind the ingredients together.3
Turn on to a floured board, and roll the pastry into a long strip.4
Fold it in three, and press the edges together.5
Half turn the pastry, rib it with the rolling pin to equalize the air in it, and again roll it into a strip.6
Fold in three and repeat this until the pastry has had four rolls, folds and half-turns.7
It is then ready for use.
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- Course > Breads
- Course > Desserts > Pies & Tarts > Crusts/Pastry Dough
- Cuisine > European > Western > Scottish
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Inexpensive
- Preparation > Equipment > Oven
- Preparation > Number of Servings
- Dietary > Diabetic
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Ransomed by Fire
On Aug 27, 2009
This was my first time making puff pastry, and it was easy enough, but I'm not sure I did it right. The final product seemed okay, but it was a little hard to work with (pretty sticky) and didn't have very much flavor. I was kind of surprised since there was so much butter in it. There is a chance though, that I may have used too much flour since my scale is cheap and teans to work a little randomly.
From: AKillian24
On May 30, 2005
I've not only never made puff pastry - I've never cooked with it either: THis is fool-proof. I used light butter and subbed 1/2 whole wheat flour. I used it for brie and rasberry baked pastries to go with champagne = what a treat! Thanks for a great recipe!
From: Bruins Fan
On Aug 29, 2004
VERY easy to make and delicious. I think it takes much mopre skill than I posses to really make puff pastry well but the result from this recipe was fantastic.
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